Crock Pot Basil Chicken with Feta, Tomatoes, Garbanzos, and Olives

I really liked the salty savoriness of this dish - plus it is in the crockpot so that makes it even better. The only problem with this dish is that I'm gone longer than 7 hours so the chicken was a little drier than it probably should be.  Even with that, I will definitely make this again. But if you have a crockpot with a timer or can turn it to warm after 7 or 8 hours I think it would be just perfect. 

Crock Pot Basil Chicken with Feta, Tomatoes, Garbanzos, and Olives
From: A Year of Slow Cooking
Prep time: 5 minutes
Cook time: 6-7 hours

Ingredients:
2 lbs of boneless skinless chicken thighs (I actually used chicken breasts
1 can (14.5 oz) can fire roasted tomatoes
1 can (14.5 oz) Garbanzo beans, drained and rinsed
1/2 cup pitted green olives
1/4 cup tightly packed basil leaves
8 oz crumbled feta cheese

Directions:
1. Place chicken into the bottom of your slow cooker, add entire can of tomatoes, garbanzo beans, green olives, basil leaves (can leave them whole - I did) and crumble on feta cheese.

2. Cover and cook on low for 6-7 hours or on high for about 3 hours.